Micro-organisms as a source of Food/other benefits: Food Microbiology

Food Microbiology

• The Roles of Microorganisms in Food Production
• Products of alcoholic fermentation
• Alcoholic fermentation
• Microorganisms convert simple sugars into alcohol and carbon dioxide
• Specific starter cultures used in commercial applications of alcohol fermentation
• Various alcoholic products made through fermentation

© 2012 Pearson Education Inc.

Figure 25.2 The wine-making process

Preparation of must by stemming and crushing of grapes (or other fruit)
Addition of starter culture of yeast and bacteria
Fermentation of must (crushed fruit) or of juice alone into wine
Clarification of wine
Aging of wine
Bottling of wine